Page 1022 - Bread News Today

Quick question about the Autolyse stage and salt.After a flour + water + starter autolyse, what are some effective ways to incorporate the salt into the dough?My dough development involves vary little kneading/mixing.Hydration is anywhere from 65-75%. Usually about 50% whole wheat.All by hand, mix in large ceramic bowl just until there are no dry spots. Autolyse for 45

I'm looking for some advice re repeated "tunnelling"/big hole problems.I keep getting these big holes in my boules but also suspect similar crumb patterns in ciabatta/focaccia I've been baking. At first I thought it was underfermentation, as my ambient temp is quite cold, so went longer with bulk fermentation time. The crumb is less dense than my previous attempt, but there

For the lunar New Year,

Hi there,I was wondering, whenever we read about tipo 1/bread flour, it is mentioned that it allows for more gluten development. But how come that happen, if it is less sifted and therefore has more endosperm and bran than all-purpose flour?

Fibre in complex carbohydrates helps fight off diseases, says nutritionist.

Let’s consider 1000g flour with 1% increase in moisture over a comparable baker.Extra water .01*1000=10gOriginal hydration = 65%Original water = 650g Flour that has 1% more moistureExtra 10g waterLess 10g flourTotal flour = 990gTotal water = 660g660/990=66.66% hydration An additional 1.7% hydration for every additional 1% of moisture in flour.Consider this -Identical flour is

I'm a cheapskate and an experimentalist so I'm always thinking of ways to cut corners. I wondered how well I could control temperature using a crockpot and a cheap controller.So, I got the Inkbird C206T controller and used a rubber band to strap its sensor to a quart jar with 500g of water and my floating bluetooth thermometer inside. I filled the crockpot with enough water to

Hello, friends. After utterly wasting two day and one-half days of my life on the Mount Everest of loaves of bread, I have decided to play with my...Okay, don't go there! I know what you all are thinking! Lievito Madre. I will practice, and at the same time build up Ms. Valentina Bria, ( My Lievito Madre) Thoughts on simple peasant loaves of bread leavened with the stiff

Hi Everyone,I've been reading this site for the past few years but have never posted anything before now. I've had great success with both Hamelman's and Ken Forish's recipes and even managed to collect a State Fair Blue Ribbon for panettone. The recipe coming from a Wild Yeast (http://www.wildyeastblog.com/panettone post), so I'm not exactly a total novice. But today I tried

Bakery items get costlier for dearer raw materials